Baked Salsa Verde Chicken Tacos

These baked salsa verde chicken tacos have a crispy shell, flavorful filling and are loaded up with all your favorite toppings.

Course Main Course

Cuisine Latin

Keyword chicken, dairy free, gluten free, instant pot, paleo, tacos

Prep Time 10

Cook Time 30

Total Time 40

Servings tacos

Calories 256kcal

Author Sara

Place the chicken thighs (or breasts), salsa verde, onion and garlic into the Instant Pot. Close the lid, seal the steam valve and set to high pressure for 15 minutes.
When timer goes off, slow release for 10 minutes and then quick release.
Shred the chicken in the sauce and set aside to cool

Place the chicken in the bottom of the slow cooker, cover with the salsa verde, chopped onion and garlic. Cover and cook for 4 hours on low or 2 hours on high.
When done, shred the chicken in the sauce and set aside to cool

Preheat oven to 375'
Line a baking sheet with parchment paper and place the tortillas on top
When the salsa verde chicken filling is slightly cooled, place about 1/4 cup of the mixture onto one half of the tortilla and carefully fold in half
Once they are all done, spray with avocado oil and bake for 10 minutes, switch to broil at the end for 1 minute to get a little more color and crispness

toppings not included in nutritional facts